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Anju (Korean pronunciation: [andʑu]) is a general term for a Korean food consumed with alcohol. It can be all kinds of food, from main dish to side dish, banchan. It has been highly developed that people eat a lot of food when drinking in Korea. Many people do not like drinking without any food, especially when they drink soju (Korean traditional alcohol).

There are some specific type of foods mostly consumed Anju, which means they are more like for drinking, not for daily meals such as: Golbaengi muchim,Nogari (young Alaska pollock) with peanuts. 1.	History Until Chosun dynasty, the common type of serving alcohol was inn, Jumak. Soups with rice along with tradition alcohol such as mokkoli were served to guests. Since beer landed on Korea from Japan in 1876 and western food came from the world, bar or pub started to be popular and people has chose any kind of western food as Anju. 2.	By types of liquor There are some sort of rules among people which alcohol is along with which food. Samgyupsal,pork belly barbeque, is considered as food along with soju. Fried chiken or Korean seasoned chicken goes perfect with beer. Pa-jun and mokkoli(or dongdongju) is thought as the best combination on rainy days.